MILK INSPECTION 219 



•tained for 5 minutes ; 160 degrees F. maintained for iy 2 minutes ; 165 

 degrees F. maintained for one minute. 



The time shall be calculated from the period that the entire quantity 

 reaches the required temperature. 



Rule 7. Cooling temperatures. The pasteurized product shall 

 be cooled at once to a temperature of 45 degrees F. or less. This cool- 

 ing shall be so conducted that the pasteurized product is not exposed 

 to the air or .other contamination. This cooling apparatus shall be so 

 constructed that it can be readily cleaned and sterilized. 



CIRCULARS. 



1st— " Certified Milk." 



Circular of Information Concerning the Requirements of the 

 Milk Commission of the Medical Society of the County of 

 New York for " Certified " Milk. 



The Commission appointed by the Medical Society of the County 

 of New York to aid in improving the milk supply of New York City 

 invites the co-operation of the milk dealers and farmers in attaining 

 that end. The sale of pure milk is of advantage to those furnishing 

 it, as well as to those who use it. The Commission has undertaken to 

 assist both consumer and producer by fixing a standard of cleanliness 

 and quality to which it can certify, and by giving information concern- 

 ing the measures needful for obtaining that degree of purity. 



The most practicable standard for the estimation of cleanliness in 

 the handling and care of milk is its relative freedom from bacteria. 

 The Commission has tentatively fixed upon a maxium of 30,000 germs 

 of all kinds per cubic centimeter of milk, which must not be exceeded 

 in order to obtain the indorsement of the Commission. This standard 

 must be attained solely by measures directed toward scrupulous clean- 

 liness, proper cooling, and prompt delivery. The milk certified by the 

 Commission must contain not less than four per cent, of butter fat, on. 



